Sarah

Saffron

If you’re not peanut-allergic, I just made these with peanut butter instead of the almond flour (I omitted the coconut oil) and they are AWESOME. Be sure you use a hand mixer for the whole shebang so it mixes up nice and firm. I assume cashew butter would be good for these too. although, if you can’t eat almonds, I have a feeling you might not be able to eat these either :(

Beerninja

devl2rn

these are amazing and everybody at the gym loves them. I changed up the recipe a little, adding another 1/2 cup of the almond flour and decreasing the honey to 1/4 cup as they seemed too gooey and sweet, and once in a while I will add cinnamon about 1 tsp.

Sarah

Subbed raisins instead of chocolate chips and added cinnamon to make some delicious cinnamon raisin cookies! I also went with more almond flour and less honey as recommended by devl2rn. They seemed a little salty though so next time I think I’ll use less salt. Other than that they turned out great!

Michelle

Micko

So I couldnt find almond flour so I used coconut flour but after I added all the ingredients its was way way too dry. So I added 2 eggs, more coconut oil, some water and some orange juice and it is still way way too dry.
Never cooked with coconut flour before but it seems to be taking all the moisture in but not getting any wetter.
any ideas?

Neely

Micko – Yep, coconut flour soaks up a ton of moisture. I believe it’s something like 6 eggs per 1/2 cup(ish). You can also add apple sauce or some other kind of liquid like you did to make up the difference.

micko

Thankyou!! I ended up with so much mixture but ran out of paleo chocolate lol I think I will try again some other time. Still finding it hard to get almond flour. Do you know of a reliable website I can by some from?
Thankyou :)

Neely

Stephanie

I added a cup of unsweetened coconut, an extra egg, and used dark chocolate chunks. I cooked them as a bar cookie in an 11×7 pan. The cookie bars….OH MY!!!!! Amazing!!! Next time I will use 9×13 though.

CRex2012

SEC

Neely,
I’m super new – as in I’m exploring the diet and thinking about trying it. Love your website and all the amazing receipes!! I was curious if chocolate is “paleo”? It is only that a certain type of chocolate is considered “paleo” or is this a food that you can “cheat” with and have occassionally?

juliegraham70

Neely

juliegraham70 – I just redid the calculations to make sure, and I came out with 194 calories, 23g carbs, 11g fat, and 5g protein per cookie if you make 24 cookies. Not sure why it was different, but it’s not all that different than what we had before. I changed the nutritional info on this recipe to reflect those changes. Sorry for any confusion!

Juliet

fbagley_rn

I want to make these and even though all the reviews are fantastic, I am still a bit skeptical. Every cookie recipe we find, the cookies are very dry and/or they fall apart really easily. Do these stay together fairly well?

Lora

These cookies are amazing!! Had to add 1/2 c more almond flour, cause Im assuming it should be packed a little firmer when measuring? Anyways, the dough seemed gooey, but the cookies came out perfect. I also read another comment on where to purchase Almond flour and can highly recommend Honeyville Farms. It is the least expensive I have found and the reviews are stellar too. You can purchase it right off Honeyville’s website at 5lbs for about $30. Thanks!!

Bella

KR

Tish

We use xilitol or erythritol… natural and low glycemic index, taste exactly like sugar. Its a sugar alcohol and completely natural. But when my one year old is getting snacks he only get stevia. ALSO worth mentioning I’ve heard wonderful things of coconut nectar, or fruit nectar’s. I get mine at vitamin cottage, still sugar though. :)

Cas

Neely

Cas – Honestly, I’ve made muffins with bacon grease before and they were amazing and satiating. You could use avocado oil, which is pretty tasteless, or macadamia oil is the other one I’d suggest. Or butter/ghee if you dairy.

delux24

Modamichelle

Wow, these were pretty close to the real thing! My non-paleo boyfriend liked them too. I find they don’t get super crispy, and the next day they are soft but the flavor is still awesome. Mine were a little salty and my boyfriend commented that the could use some extra vanilla: next time I will reduce the salt just a little (maybe 3/4 tsp) and add a little extra vanilla.

erica

Ashley

I made these tonight and they were amazing! I never thought I was going to get to eat cookie dough again after finding out I had a wheat allergy and am so happy I was wrong!!!! I came up a half cup short on the almond flour and subbed flax seed meal and they still came out super tasty. Next time I think I’ll add in some pecans and toasted coconut for fun. Thanks for the great recipe!

Chelsea Camerman

Neely Quinn

Chelsea Camerman – You need to use 6 eggs per half cup of coconut flour because it’s so dense and absorptive. You can also use other liquids. I always use a mixture of coconut flour and tapioca flour to balance it out.

Heather

My whole family loves these cookie not only am I loosing weight but my Family is getting Healthy :-) Question to anyone out there do you think I could replace the Chips for Almond butter to make like a peanut butter type of cookie?

Carmen

I just made these cookies for the first time last night. I did not change any ingredients. Let me just say these are so very good. I can not stay out of them today. I think my husband is going to have to hide them from me. They are soft and so yummy. THESE ARE WONDERFUL !!! Will make again. Thanks for sharing.

Sherri

Neely Quinn

Sherri – I’m not sure you can make this recipe without almond flour or coconut flour, which is the flour substitution I would’ve suggested.You can try sweet potato flour, but you may have to find it online if you can’t find it in a health food store. Maybe a combination of sweet potato flour and tapioca flour? Then for the coconut oil, you can use bacon grease (honestly, it’s really good), avocado oil, macadamia oil, or butter or ghee if you can handle dairy.

Not sure what I did wrong… used all correct ingredients and amounts, oven at 375 (with extra thermometer inside oven as back-up), baked 8 min. Bottoms came out burned. Turned down oven to 350 and baked at 5 min and it was better. Next batch also at 350 at 5 min and bottoms were burned. Scooped off and ate the unburned portion and thought I was in HEAVEN!!! So I have no clue what I did or whats going on. ?

Connie

Amie

Absolutely LOVE these cookies. make them all the time. My husband and I went Paleo a couple months ago and love the lifestyle and your awesome recipes make it A LOT easier!! I sometimes add just a 1/2 cup of cacao powder and an extra egg….DE-licious!!

scottinkga

Shailene

I just made these cookies – baked for 10 mins @ 375 and they stayed very gooey and moist in the middle even after sitting out and cooling. To be honest they don’t even look fully cooked in the middle, should I put them back in the oven or are they supposed to look like that?

Neely Quinn

Mer

Thanks for all the recipes! making my 30 day intro challenge to this way of eating much easier.

one thing that is massively depressing me though…neither my husband nor I can stand the flavor of coconut. I have used coconut oil as a “lotion” for years and have attempted to add it to things (makes a lovely chocolate shell in confections) and I can still almost always taste it and it puts me off whatever I’m eating. am I paleo doomed?!? It seems like the only “solid fat” oil listed in any recipe as a butter/shortening sub :(

Neely Quinn

Julzjay13

Thanks! We made great cookies, luv them as a once in a while treat. Dont expect the dough to be as dense as cookie dough, and the cookies will not get hard like regular cookies, it’s more like muffin tops:) I just cut back a little on the coconut oil to lessen the moisture, and the honey because of all the sugar it contains and baked them 1-2 min longer. It works, and its deelish :)

I seriously love your blog.. Great colors & theme. Did you develop this web site yourself?
Please reply back as I’m wanting to create my own site and would like to know where you got this from or exactly what the theme is called. Thanks!

Neely Quinn

LBW

Honestly, my first batch of this recipe (which I followed to the letter other than using extra dark chocolate) came out more like chocolate chip biscuits. They were so crumbly and dry that I chopped them all up and re-added them to the dough. Then I called a friend who is an organic baker. Following her suggestion to add another egg and/or more coconut oil to help bind the almond flour during baking and add more moisture, I did both. I also added more honey to offset the bitterness of the extra dark chocolate and baked them for about another minute. I also flattened the cookies with a spatula after I took them out of the oven. With these changes the cookies were definitely better than the first batch but not exactly “awesome” or “amazing”. I’m a paleo novice so still getting used to the changes in ingredients and outcomes.

mary ann

I substituted maple syrup instead of honey. next time i would reduce salt. I used fine sea salt and it was a bit too salty. i also used organic 42% Cacao Semi sweet chips. they were very good and not too googey.

Nicole

Paul

Dont know what people are complaining about, im a 27 year old male whos never baked in his life and they are turning out fantastic. They are a little soft when first taking them out but once they cool they are PERFECT. Soft, and chewy but stay together. My kitchen did not smoke up, the cookies did not turn out like muffins.

Really enjoying these cookies, going to test them out on my non paleo friends later tonight

Mjo

Shannon

I’m new to this Paleo diet. I have two children in the house and every so often they what a cookie or something sweet for dessert. I’m going crazy just wanting a bite but I refuse to give in. Is there any low ingredient almond butter cookie recipes? Would I be able to make cookies using almond butter, egg, baking soda and semi sweet chocolate chips? I’ve searched many sites and a lot of Paleo cookies recipes surprise me with some of the ingredients they’ve called for so I refuse to make them. I don’t want what I’ve accomplished so far to be a waste by eating something I shouldn’t. Please help, thank you!

Camry

I looked forward to these cookies, but they turned out very flat and didn’t taste very good. The batter tasted fine, so I don’t know what went wrong. I followed the recipe exactly except for using parchment paper, and I didn’t use chocolate chips. Has anyone else had this problem?

Hey I made these bad boys tonight – not only did they taste so good but the consistency was much better than I expected, and the chocolate was still gooey! Instead of 3 cups of almond flour, I used 2 and 1/2, and substituted the other 1/2 with flaxseed for a bit of bulk. I added some cranberries into the mix, and also used some almond extract because I didn’t have any vanilla. The cookies still tasted yummy, please check them out here: http://theocdsquirrel.wordpress.com/2014/01/19/chocolate-cookies-not-to-feel-guilty-about/

Samantha

I replaced the chocolate chips with 100 percent cacao powder and they turned out great. by the way Chocolate is allowed on the paleo diet but it has to be Cacao or special chocolate chips. in stead of sea salt i used regular salt which made them a lot less saltier even though sea salt is considered healthier this time wont hurt at all

Alex

Neely

Anonymous

Doing the AIP? I am – substituted the egg for 1 tbs of flax seed meal and 3 tbs of water. Let it sit for 5 minutes, then whisked it and added as the egg above. I did half a recipe, so I only subbed for one egg. Used currants and cinnamon instead of chocolate chips and VOILA! Super awesome. Another recipe that makes this restricted protocol a little easier. Thanks!

Ava

Made these and it was a total disaster. Made them again thinking maybe I made mistake first time and again, total disaster. The dough isn’t even a dough. It looks like all dry ingredients mixed together. Wet ingredients virtually non existent so trying to make dough balls was tough considering the “dough” kept crumbling apart. Finally decided to try and bake them anyway and they came out looking the same as they did going in. Probably won’t attempt again.

jodi

Kristin S

This is a wonderful cookie, that my whole family enjoys. For today’s batch, I added 1/4 c. organic, desiccated coconut! It gave them a little more flavor, with a slightly chewy texture, similar to a macaroon!

Mystee

kay

Jessica E

*Learn from my mistake.* I ran short of almond flour so I subbed 1/2 cup almond flour for 1/2 cup of coconut flour (adding an extra egg to combat the dryness). The dough looked just fine however the finished product had a mealy texture that was not pleasant. I would have done better cutting the recipe in half and using pure almond flour. Also, the cookies in the same form that they were in when I dropped the dough on the pan. They did not spread or flatten. Now you know how this will turn out before you try adding coconut flour.

KB

KB

taylor

For those of you who are having trouble with it being too dry, I followed all of the directions exact except I added walnuts and used regular salt. once I had everything mixed I noticed it was dry too so I added about 1/4-1/2 of water then mixed again, it made the batter wet, a little sticky, but easy to mold into balls. Then finished product came out awesome I’ve made them several times this way and everyone always loves them, it makes them kind of puffy, but soft. I also sometimes add a tsp of cinnamon.

Krystal

Kinsey Jackson

Hi Krystal,
Almond meal is generally made up of whole pulverized almonds, that still contain their skins (which is why you see the little brown flecks in almond meal). Almond flour is often blanched, and skins removed so the texture is more fine and uniform. While I’ve used both almond meal and flour to make Paleo baked goods, the almond flour tends to hold together a bit better and imparts a better overall texture to baked goods. Hope that helps!

Best regards,
Kinsey Jackson, MS, CNS
Paleo Plan

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